Short Rib Ragu with Papparedelle

February 23, 2016

One of my favorite things to eat is braised beef! Yes, braised beef. And it’s even better when over pasta (obviously…). I’ve had short rib ragu so many times, but never have made it. So when Winter Storm Jonas hit us a few weeks ago, I knew it was the perfect time to make a big pot of this yummy ragu.

After looking through a ton of recipes, I decided to tackle Bobby Flay’s – I knew it would be delicious. Yes it does take a lot of time, and there are a good amount of ingredients, but it is TOTALLY worth it. Super decadent – it’s the PERFECT winter meal.

We had a ton left over, so were able to freeze some for later on. Super easy to heat up once you’re ready for more. Simply place in a pan and heat up, then combine with your pasta. Done.